Serves 2

2 x duck egg
2 x spears of asparagus
500ml of rapeseed oil
1 tbsp English mustard
10ml white wine vinegar
Watercress to garnish
3 egg yolks - hen
80ml red wine reduction
1 x salsify


  1. Prep the asparagus, toss them in rock salt and 50ml rapeseed oil, BBQ and set aside.
  2. Blend the vinegar, seasoning, egg yolks, mustard and emulsify with the rapeseed oil.
  3. Peel the salsify and deep fry until golden and crispy.
  4. Fry the duck eggs in 50ml rapeseed oil, set aside.
  5. To serve dress the hot duck egg with the mayo and salsify. Garnish with the watercress and red wine reduction. Finish with a little rapeseed oil.